CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Gulung (Channa striata) Terhadap Pembuatan Kue Kemojo Kering Pada Penerimaan Konsumen

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Kemojo sponge cake is a traditional specialty food originating from Riau. In terms of nutritional value, wet kemojo sponge cake is high in carbohydrates, namely 74.21%, and low in other nutritional content, where the protein content in kemojo sponge cake is only 5.05%, water 8.23%, ash 1.23%, and fat 11.28% with a shelf life of around 4 days at room temperature. To increase the shelf life, it is necessary to innovate from wet kemojo sponge cake to dry kemojo sponge cake and add fortification of snakehead fish flour to increase its nutritional value. The aim of this research is to determine the effect of fortification of snakehead fish meal in making dry kemojo sponge cake on consumer acceptance and to determine the best amount of snakehead fish meal in making dry kemojo sponge cake on consumer acceptance. This research used a non-factorial completely randomized design (CRD) with the treatment being snakehead fish meal consisting of 4 treatment levels, namely control K0 (without snakehead fish meal), K1 (5% snakehead fish meal fortification), K2 (10 snakehead fish meal fortification). %), K3 (15% fortification of snakehead fish meal). The parameters used are organoleptic tests, proximate tests, and ALT tests. Based on consumer acceptance of kemojo sponge cake, it was found that the best organoleptic value was found in the K2 treatment (with 10% fortification of snakehead fish flour) with an appearance value of 7.63 (green color with a few brownish spots), a texture value of 7.69 (dense and brittle) , aroma value 6.10 (fragrant of pandan and a slight fish aroma), taste value 7.68 (slight taste of fish meal). Water value 3.87%, protein 15.65%, ash 1.23%, fat 19.52% and carbohydrates 60.90%.
Keywords: Fortification, dried kemojo sponge cake, snakehead fish meal

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904111418

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904111418

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

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